Cutlets with nests in the oven. Cutlets in the oven "Nests"

Ingredients:

Minced cutlet:

Pork (layer) 800 gr
Chicken meat (can be chicken fillet) 300 gr
Onion 1 piece
Milk 100 ml + for soaking bread 100 ml
Bread (stale) 70 gr
Salt, pepper to taste

Filler:

Sour cream (20%) 200 gr
Eggs (not large) 2 pcs.
Hard cheese 150-200 gr
Dill to taste

Minced cutlet:
Pork (layer) 800 gr
Chicken meat (can be chicken fillet) 300 gr
Onion 1 piece
Milk 100 ml + for soaking bread 100 ml
Bread (stale) 70 gr
Salt, pepper to taste

Filler:
Sour cream (20%) 200 gr
Eggs (not large) 2 pcs.
Hard cheese 150-200 gr
Dill to taste

First, soak the bread in milk. Grind the meat, onions, and soaked bread through a meat grinder. Add salt, pepper, milk and knead the minced meat. Let's make the filling: Grate the cheese on a coarse grater, mix with eggs, sour cream and dill.

Form a bun from the minced meat (wet your hands with water), then shape it into a “Nest” and place it on a baking sheet.

Place the filling into the recess (first put 1 tablespoon in a spoon, and spread out the rest after).

Preheat the oven and bake the “nests” until browned. Temperature 200 degrees, approximate time 25 minutes.

Cutlets "Nests of Happiness"

I tried these cutlets for the first time at a friend’s birthday party and fell in love with them immediately!!!

Ingredients:

• Minced chicken – 750 g
• Minced meat (pork) - 250 g
• Breadcrumbs - 2 tbsp. l.
• Milk – 100 ml
• Onion (large) - 1 pc.
• Hard cheese - 100 g
• Chicken egg (not large) - 2 pcs.
• Sour cream (fat 20-25%) - 200 ml
• Dill (greens)
• Salt
• Khmeli-suneli

The ground beef in the refrigerator is calling for martin, but I still don’t know what to cook with it. I found a recipe for Swallow's Nest cutlet on the Internet. But I want a more combined filling (which will also be a side dish after baking): mushrooms, vegetables and cheese. Therefore, the cutlet base needs to be made larger so that everything fits in the Nest. The swallow is not a big bird and its nest is not large, but I will have the nests of some larger bird.

Ingredients:

For the cutlet base:

400 g minced beef
1 egg
1 medium onion
1 medium potato
salt and spices (I used dry garlic and ground black and red peppers) to your taste

For filling:

1/2 carrot
1/2 medium onion
1 tomato
1 sweet pepper
75 g finely chopped cheese
50 g frozen porcini mushrooms
2 tsp. ketchup
3 tbsp. l. mayonnaise

Grate the carrots on a coarse grater, cut the tomato, sweet pepper and onion crosswise into “pucks”, finely chop the mushrooms and cheese.

Place 1/2 tsp on cutlets. ketchup. Spread it well over the entire top surface of the cutlet. Cut the sweet pepper “washers” in half. Limit the nest with these halves (press the pepper into the minced meat with your palm), into which place the chopped onion. Salt the onion and pepper.

Place “pucks” of tomatoes on top of the mushrooms and 1/2 tsp. mayonnaise, which is spread evenly over the filling.

Apply mayonnaise from the hole in the lid of the mayonnaise bottle along the “border” of the nest.

Place the nest cutlet on a plate and invite everyone to the table. All is ready.

Step-by-step recipe for preparing soft cutlet nests in the oven: how to bake cutlets with cheese and tomatoes? Cutlet nest: what is the secret of fluffy and soft cutlets.

Forget about boring fried meatballs! Today we will teach you how to cook “Nest” cutlets in the oven - a spectacular meat treat with an open filling. The dish is made from any minced meat and baked under a layer of vegetables, mushrooms or eggs with the addition of hard cheese. It turns out incredibly delicious! Do you want to pamper your family with such a delicacy? Then let's immediately start culinary creativity!

Meat “Nests” with tomatoes, onions and Parmesan cheese, recipe with photos

Cooking time: 1 hour 15 minutes

Number of servings: 8

Energy value

• calorie content – ​​206 kcal;
• proteins – 10.8 g;
• carbohydrates – 7.3 g;
• fats – 5.4 g.

Ingredients

• calf pulp – 0.65 kg;
• bulbs – 2 pcs.;
• tomatoes – 150 g;
• semolina – 45 g;
• parmesan – 110 g;
• garlic cloves – 3 pcs.;
• table salt - to your taste;
• sour cream (25%) – 20 g;
• oregano – 2 g;
• ground pepper – 5 g;
• thyme – 3-4 g;
• mayonnaise – 100 g;
• vegetable oil – 25 ml;
• dill, cilantro – 5 sprigs;
• large egg - 1 pc.;
• kebab ketchup – 70-90 g.

Step-by-step preparation

1. Wash the veal, pat dry with a napkin, and chop as desired. Pass the prepared pieces through a meat grinder and place in a large bowl.
   
2. Peel the garlic cloves, rinse them with water, and crush them with a special tool.
   
3. Remove the skins from the bulbs and wash them. Grind one of them in a blender (or using a medium grater).
   
4. Sprinkle cilantro and dill with water and chop into small pieces.
5. Combine chopped vegetables with minced meat, beat in an egg, add sour cream and herbs. Then add semolina, add salt, season with spices and mix thoroughly with wet palms. Keep the finished minced meat in the refrigerator for 20 minutes (so that the cereal swells and the cutlet base becomes denser).
   
6. While the meat mixture is infused, you should prepare the filling. To do this, chop the second onion into thin rings. Wash the tomatoes and divide them into circles about 5 mm thick. Cut a piece of Parmesan into square layers.
   
7. Form eight identical flatbreads from the meat mixture and place on a greased baking sheet. To prevent the products from sticking together during baking, place them at a distance of 2 cm from each other.
8. Lubricate meat preparations with ketchup. Place onion rings (2-3 pieces) on top, then distribute tomato slices and cover them with a layer of mayonnaise. Then cover the cutlets with slices of cheese.
   
9. Place the bowl with the meatballs into a hot oven and bake for half an hour at 185 degrees. When the Parmesan cheese turns dark yellow, the dish is ready.

Advice: tomatoes can be replaced with zucchini - it will give the products a fresh, pleasant taste. It is better to take the vegetable young, without ripening seeds, then cut it into slices and use it for filling.

Place the hot cutlets on a serving tray, garnish with chopped herbs and place on the table. They will go perfectly with garlic and cream sauce or homemade adjika.

Cutlets “Nests” with eggs in the oven

Another interesting recipe that will tell you how to cook “Nests” with bell peppers, herbs and quail eggs. The treat has an amazing aroma and looks very original, so it’s perfect for a holiday dinner.

Cooking time: 1 hour

Number of servings: 6

Energy value

• calorie content – ​​176 kcal;
• proteins – 10.8 g;
• carbohydrates – 6.5 g;
• fats – 4.2 g.

Ingredients

• chicken fillet – 0.65 kg;
• bell pepper (red) – 2 pcs.;
• quail eggs – 6 pcs.;
• “Kostromskoy” cheese – 100 g;
• milk – 120 ml;
• small crackers – 70 g;
• bulb - head;
• table salt – 10 g;
• curry – 5 g;
• marjoram – 4 g;
• sunflower oil – 15-18 ml;
• mixture of peppers – 5-7 g.

Step-by-step preparation

1. Remove bones and cartilage from poultry meat and wash thoroughly. Cut the chicken into cubes, place in a food processor, and grind.
2. Pour the crackers into a cup of heated milk and leave to soak for five minutes. Mix the swollen grains until smooth, then combine with the minced meat.
3. Cut the peel from the onion, wash it with clean water, and then grind it in a blender. Place the vegetable pulp into the meat mixture.
   
4. Salt the cutlet base, add seasonings and knead thoroughly, periodically beating it against the sides of the bowl. Form six round “pancakes” with a diameter of 8 cm from the finished minced meat.
5. Wash the bell peppers, cut off the stems, and remove the seeds. Chop the peeled vegetables into rings at least 1-1.5 cm thick.
   
6. Cover a baking sheet with parchment and place the meatballs on it. Place bell pepper rings on the products and lightly press them into the meat mixture. Then, with wet fingers, make small indentations in the center of the cutlets (for the egg filling).
7. Place the pieces in the oven and bake for twenty minutes at 180 degrees.
8. Pass the cheese through a coarse grater.
9. Take out the fried cutlets, crack a quail egg into the middle of each and cover them with cheese crumbs. Then put it back in the oven and cook for another 7-8 minutes.
   

Important: After adding eggs, you should not bake the products for too long, as the filling will fry too much and the dish will lose its beautiful appearance. If you notice that the yolks and whites have acquired a bright color, and the cheese has browned, feel free to take out the meat delicacy.

“Nest” cutlets with quail eggs are ready in the oven. All that remains is to distribute them on plates, add green peas and mashed potatoes, and invite everyone to the table.

Cutlets stuffed with champignons and corn

Try making low-fat, hearty meatballs stuffed with corn and canned mushrooms. This treat is easy to prepare at home, and the ingredients needed for it can always be found on store shelves.

Cooking time: 1 hour 5 minutes

Number of servings: 7

Energy value

• calorie content – ​​214 kcal;
• proteins – 13.1 g;
• carbohydrates - 8.2 g;
• fats – 6.3 g.

Ingredients

• beef pulp – 0.4 kg;
• pork tenderloin – 0.25 kg;
• eggs (small) – 2 pcs.;
• leek – 80 g;
• sweet corn - 1 can;
• canned champignons – 130 g;
• suluguni – 170 g;
• olive mayonnaise – 150 g;
• salt - to taste;
• stale bread – 120 g;
• vegetable fat – 20-23 ml;
• paprika – 3-4 g;
• cumin – 2 g;
• garlic pepper – 5 g;
• dill – 6 sprigs.

Step-by-step preparation

1. Wash the pork and beef, dry with a towel, and divide into small pieces. Using a food processor, turn the meat into mince.
2. Rinse the leek, then finely chop it.
3. Break the bun into pieces, add warm water, leave for 6-7 minutes. After this, mash with a fork until mushy.
4. Combine all ingredients, add raw eggs, add salt and season with spices. Then stir vigorously with wet hands.
   
5. Divide the minced meat into seven parts, shape them into flat oval-shaped pieces with a depression in the middle.
   
6. Uncork the jar of champignons and drain all the liquid from it. Then remove the mushrooms and cut into small slices.
7. Open the container with corn and get rid of any liquid present.
   
8. Grind the cheese on a grater with large holes or divide it into thin strips 3.5 - 4 cm long.
   
9. Place the meat pieces in a greased form. Add a tablespoon of mayonnaise to the center of each “Nest”. Then evenly distribute the mushroom slices, spread out the corn and sprinkle everything with cheese shavings.
10. Heat the oven to 200 degrees, place a container with meatballs in it and bake for 35-40 minutes.

Advice: the dish will acquire a truly exquisite taste if you add a teaspoon of mustard to the mayonnaise and sprinkle in a little chopped dill. Instead of champignons, you can use small mushrooms in their entirety - with them the treat will look excellent.

Serve the stuffed cutlets on a large flat plate lined with lettuce leaves. It is advisable to eat them warm with boiled pasta and fresh cucumbers. Help yourself to your health!

Balls with bright filling are an incomparable snack for all occasions. You can show your imagination and fill them with your favorite ingredients, make them spicier or less caloric. Believe me, with such a treat you can forget about the frying pan, traditional cutlets and tedious standing at the stove for a long time. Cook with pleasure!

Ingredients

600 g pork;

70 g hard cheese;

1 onion;

4 chicken eggs;

2 slices of white bread;

5 g table salt;

3 g freshly ground black pepper.

Cooking method

Wash the pork, dry it and remove veins and films. Cut the meat into small pieces. Peel the onion and cut into four parts. Grind the pork and onions in a meat grinder.

Beat the egg into the minced pork and season with salt and pepper. Mix well. Soak slices of white bread in water, then squeeze and crumble into minced meat with your hands. Knead, beating well in a bowl, until the mass becomes plastic and homogeneous.

Line a baking sheet with parchment. Divide the minced meat into three equal parts and form round cutlets. Place them on the deco and make a small indentation in the center.

Place the baking sheet in the oven for 20 minutes, preheating it to 180 C. Beat an egg into each cavity and return to the oven for five minutes. Sprinkle the nests with grated cheese and leave in the oven until it is covered with an appetizing crust. Serve with a side dish or fresh vegetables.

Recipe 5. Minced meat nests with eggs in the oven with mushrooms

Ingredients

600 g minced meat;

spices;

large chicken egg;

salt;

100 g stale loaf;

50 ml refined vegetable oil;

200 g mushrooms;

80 g sour cream;

100 g onions;

70 g Dutch cheese.

Cooking method

We clean the forest mushrooms, thoroughly rinse them from dirt and sand. Cut into small pieces and boil in lightly salted water. Place in a colander and cool.

We clean the onion head, rinse it and finely chop it. Fry until golden brown in vegetable oil. Add the boiled mushrooms and fry everything together, stirring with a spatula, for about seven minutes. Now add sour cream, stir and remove the pan from the heat.

Beat the eggs into the minced meat. Season it with spices and salt. Soak slices of white bread in warm water. Squeeze it out and add it to the minced meat. Knead everything thoroughly, beating lightly, until you get a homogeneous plastic mass.

Grease a baking sheet with oil. We make large round pieces of minced meat and place them on a baking sheet. Make a hole in each one using a spoon or glass.

Place mushroom filling in each cavity. Place the baking sheet in the oven for half an hour, preheating it to 180 degrees. Sprinkle each “nest” with cheese and put it back in the oven for about seven minutes. Serve the dish with a fresh vegetable salad or side dish.

Recipe 6. Minced meat nests with eggs in the oven with a juicy filling

Ingredients

800 g pork;

salt;

two heads of onions;

seasonings for meat;

Russian cheese – 200 g;

breadcrumbs – 150 g.

three fresh tomatoes;

growing oil;

parsley;

kitchen salt;

sour cream – 30 g;

cheese – 100 g.

Cooking method

Wash the pork tenderloin under running water, dry it with napkins, trim off all excess and cut into slices. Peel, rinse and coarsely chop the onions. Grind the meat and onions in a meat grinder. Add breadcrumbs to the resulting minced meat. Finely grate the cheese and add to the rest of the ingredients.

In a separate bowl, beat the eggs, lightly salting them. Add the beaten eggs into the minced meat and stir. Grease the baking sheet with oil using a silicone brush. Divide the meat mass into equal parts. Form each into a round “nest”. Place them on a baking sheet.

Wash the tomatoes, dry with a towel and chop into small pieces. Coarsely grate the cheese. Rinse the greens, dry and finely chop. Combine everything in a deep plate. Add sour cream, salt and stir.

Place the filling in each cavity. Preheat the oven to 200 C. Cover the baking sheet with a sheet of foil and bake for half an hour. Then remove the foil and bake in the oven for another ten minutes.

Minced meat nests with eggs in the oven - basic cooking principles

When preparing nests, eggs are added to the minced meat or filling. Minced meat could be beef, pork, chicken or mixed. It is preferable to cook it yourself from fresh meat. This way you will be confident in the quality of the product. To make the minced meat juicy, add finely chopped onion or lard. Eggs, starch or flour are used as a binder. A roll or white bread soaked in milk is also added to the minced meat. Season everything with salt and spices.

The meat mass is divided into equal pieces, they are formed into round cutlets and placed on a baking sheet covered with parchment. Make a hole in the center and place in a preheated oven for a few minutes. Then crack an egg into each well and bake for another five minutes until the whites are set. At the end, sprinkle everything with cheese and cook for a couple more minutes.

The filling for nests of minced meat with eggs in the oven can be different. It is prepared from vegetables, mushrooms, cheese, etc.

Placing cutlets on a baking sheet

To prevent the minced meat from sticking to your hands, first wet your hands in water or vegetable oil. Whatever is more convenient for you. Both options will do. We begin to form nest cutlets. Divide the minced meat into equal parts. This makes eighteen even pieces. The picture shows only part of the cutlets. If you take a larger baking sheet, everything will fit. Grease a baking sheet with vegetable oil. It is better to cover a metal one with baking paper (parchment). Place the cutlets tightly next to each other on a baking sheet. They will become smaller as they bake, but if packed more tightly they will be juicy. The cutlets should not be small. We make a hole in them to put the tomatoes there. The products got their name “nest cutlets” because they really look a lot like a bird’s nest.

In our case, nest cutlets with a spicy filling. Place tomatoes mixed with cream inside the cutlets, add a little salt and pepper on top. Sprinkle generously with grated mozzarella on top of the tomatoes. A little ground nutmeg on top of the grated cheese will give the cutlets a piquant flavor.

The cutlets are ready for baking.

Recipe 4. Minced meat nests with eggs in the oven with potatoes

Ingredients

½ kg minced chicken;

5 g table salt;

stack wheat flour;

parsley;

half a kilogram of mashed potatoes;

5 g Provençal herbs;

chicken egg;

40 ml vegetable oil;

onion head

Cooking method

We start by preparing the base. Place the minced chicken in a deep bowl. Add flour and beat in the egg. Season with Provençal herbs and lightly salt. Mix the resulting mixture thoroughly with your hands.

We clean the onion, finely chop it and sauté in heated vegetable oil until lightly browned.

Transfer the mashed potatoes into a deep bowl. We put melted cheese from the bath into it. We also send chilled fried onions here. Stir thoroughly.

Oil the deco with vegetable oil. Divide the minced meat into seven equal parts. We form a neat “nest” from each and place them on a baking sheet. Fill each with potato filling. Turn on the oven at 180 C. Place the baking sheet for half an hour. Decorate the finished dish with parsley sprigs.

Cutlets Swallow's Nest recipe

After all the ingredients are prepared, you can begin preparing the Swallow's Nest cutlets. Place minced pork in a bowl.

Cut half the onion into cubes.

Place pieces of loaf or white bread in a bowl and fill with milk.

After five minutes, when the loaf becomes soft, squeeze it out of the milk. Using your hands, crumble into a bowl.

Add onions. Add minced pork.

Beat in a chicken egg.

Add spices and salt.

Mix the minced meat for the Swallow's Nest cutlets with your hands.

For homogeneity, beat it with a blender.

Grease a baking dish for cutlets with sunflower oil. Wet your hands with water. Roll the minced meat into small balls. Shape them into flat cakes.

Use a plastic lid to make a hole in the center of each cutlet.

Drive a quail egg into the resulting hole.

Grate the hard cheese.

Sprinkle it over the cutlets.

To bake, preheat the oven to 180C. Place the pan with cutlets on the middle shelf of the oven. Bake the Swallow's Nest cutlets in the oven for 15 minutes.

During baking, the egg will set, the cheese will melt and cover the cutlets with a golden crust. Serve the finished Swallow's Nest cutlets hot. Enjoy your meal. I will be glad if you liked this cutlet recipe and find it useful.

Hello, dear friends! Today we have a wonderful alternative to the already familiar cutlets or. These are meat nests made from minced meat, which are no more difficult to prepare.

Why are they called that? Because they are made in the shape of a bird's house. And inside they put a delicious filling, which is covered with cheese on top. This dish is suitable for an everyday lunch table or dinner, and will look great on a holiday table as a meat appetizer.

They are prepared in the oven without pre-frying. They turn out very juicy, filling and incredibly tasty. And I’ll tell you what to put inside as a filling in my selection of recipes below.

What kind of minced meat should I use to prepare this dish? Yes, the same as you use for cutlets, depending on your preferences. Any kind will do: beef, pork, chicken or mixed. And before you start forming nests, it is advisable to beat it off.

Take the meat mass and lift it 20-30 cm above the surface of the dish or table (the surface can be greased with a little vegetable oil to prevent it from sticking). Then throw it down with force. This needs to be done several times, but not less than 10.

Why do this? In order for the mass to become more homogeneous and plastic. All mixed products will “stick together” better this way. Now let's start learning the recipes.

Let's start with a fairly simple recipe with mushroom filling. Here I use minced chicken, but it is not necessary. Take any one you wish. To improve the taste, I use ground black pepper and a little curry as spices. You can also add any dried herbs there.

Ingredients:

• Minced meat - 500 gr
• Egg - 1 pc.
• Salt - 1/2 teaspoon
• Spices - to taste
• Breadcrumbs - 2 tablespoons
• Ground black pepper - to taste
• Champignons (or other mushrooms) - 300 gr
• Hard cheese – 100 g
• Onion - 1 pc.
• Sour cream - 2 tablespoons
• Vegetable oil

Preparation:

1. Break an egg into the minced meat, add salt, pepper and mix. Then add breadcrumbs directly to the mixture and mix evenly again. The meat mass is ready, all that remains is to beat it.

3. Next, dice the onion and cut the champignons into small pieces. Heat a frying pan, pour in vegetable oil. Place the onion there and fry until translucent, then add the mushrooms to the onion. Mix everything and fry until completely cooked. Approximately 15 minutes.

3. Grease a baking dish with vegetable oil (or you can put parchment paper or a silicone mat). Form the minced meat into 4 flat cakes and place in the pan. Make a wide indentation in the middle of each cake. Evenly spread the fried mushroom and onion filling into the indentations. Brush with sour cream and sprinkle generously with cheese.

4. Preheat the oven to 180 degrees and place the mold with our dish there. Bake for 40 minutes. Then take it out and let it sit for a bit so that the melted cheese cools and binds. The nests turn out very tasty and aromatic. They look beautiful.

Minced meat nests with egg, cheese and sour cream

Boiled egg filling is considered universal. It goes with almost everything. By the way, you can also mix them with finely chopped green onions, then the taste will be brighter. As for spices, you can add a little ground pepper (or a mixture of peppers), ground coriander and suneli hops to the minced meat.

Ingredients:

• Pork – 700 gr
• Onion - 3 pcs.
• Raw egg - 1 pc.
• White bread – 100 gr
• Hard cheese - 200 gr
• Boiled eggs - 3 pcs.
• Sour cream (or mayonnaise) - 4 tablespoons
• Garlic - 2 cloves
• Salt and spices - to taste

Preparation:

1. Place the bread in water or milk for a few minutes to soften. Next, mince the meat, bread, garlic and onion. Then break 1 egg there, add salt and spices. Stir this mass thoroughly and beat it 15-20 times.

2. For the filling, boil the eggs in advance. Then clean and grind them. Grate the cheese and combine it with the eggs. Leave some of the grated cheese to cover the top of our nests. Add sour cream to the filling and stir.

3. Grease a baking dish with vegetable oil. First form the minced meat into balls and place on a baking sheet or in a baking dish. Then make a hole in each piece. This can be done either with your fingers or with a pile. Place it in the middle of the workpiece and press down.

4. Spread the egg and cheese filling evenly into the holes of the meat pieces and sprinkle the remaining cheese on top.

3. Place in an oven preheated to 180 degrees and bake for 30-40 minutes. After this, transfer the finished nests to a plate and help yourself to your health.

Minced meat nests in the oven with tomatoes and cheese

Ingredients:

• Minced beef – 600 gr
• Onion - 1 pc.
• Egg - 1 pc.
• Dried basil - 1/2 teaspoon
• Semolina - 2 tablespoons
• Tomatoes - 4-5 pcs.
• Cheese - 150 gr
• Salt, pepper - to taste

Preparation:

1. Peel the onion and finely chop it, or grind it in a blender. Add it to the minced meat. Then add egg, basil, salt, pepper and semolina. Mix thoroughly and leave for 15-20 minutes for the semolina to swell.

2. Then divide the minced meat into eight equal parts. Make each into a flat cake and place on a greased baking sheet (if you are using a silicone mat, there is no need to grease it). Use your fingers or other tools to make indentations inside for the filling. To prevent it from sticking to your hands, moisten them with water.

3. Cut the cheese into cubes. Remove the core and seeds from the tomatoes. Then cut into cubes too. Mix with cheese and place the filling into meat molds.

4. While you are preparing everything, turn on the oven to preheat to 180 degrees. When it warms up, place the baking sheet with the preparations in it and bake for 25-30 minutes. You should get very tender and juicy nests of minced meat.

Step-by-step recipe for nests stuffed with mushrooms, tomatoes and cheese

This option is my favorite. The nests turn out really juicy with a delicate cheese and mushroom filling inside. So tasty that you can swallow your tongue. Their aroma is tempting while they cook.

Ingredients:

• Minced meat - 600 gr
• Onion - 1 pc.
• Egg - 1 pc.
• Garlic - 2 cloves
• Champignons – 300 gr
• Tomatoes - 1-2 pcs.
• Cream cheese – 150 gr
• Hard cheese – 100 g
• Salt, pepper - to taste
• Mayonnaise

Preparation:

1. Wash the champignons and chop finely. Heat a frying pan, pour in vegetable oil and place mushrooms on it. Fry them until done. Then add soft cream cheese and stir. Remove from heat and set aside for now. Cut the tomatoes into slices and grate the cheese.

2. Peel and finely chop the onion. Add it to the minced meat. Squeeze the garlic there or chop it in another convenient way. Then break an egg into it, add salt and any spices. Mix everything thoroughly until smooth.

3. Place foil on a baking sheet and grease it with vegetable oil. Form the minced meat into patties and place on foil. Make wide indentations in the middle.

4. Place a creamy mushroom filling in each piece of meat, then place a circle of tomato on top, brush with mayonnaise and finish with a cap of grated cheese.

5. Now cover the baking sheet or form in which you will bake with foil on top. Place it in an oven preheated to 180 degrees for 30-40 minutes. After that, serve and enjoy the incredibly delicious dish.

Video on how to cook minced meat nests with bacon and cheese in the oven

This option is very suitable for a holiday table, as a meat snack. It looks solid and very elegant. The nests will be tender, tasty and aromatic. They will fly off the plate instantly.

Ingredients:

• Minced meat - 600 gr
• Onion - 1 pc.
• Bacon - 200 gr
• Hard cheese – 125 g
• Brynza – 125 gr
• Black pepper

This is a truly amazing dish, despite the fact that it is very simple and quick to prepare. Decorate your holiday table with it and your guests will be delighted.

I hope, dear friends, you liked the recipes I offered. I think you understand the principle, but you can get creative with the filling. For example, you can add bell peppers along with tomatoes, make a filling with eggplant or zucchini, and put mashed potatoes in the middle. And so on. Cook and enjoy new tastes.

For today, dear friends, I’m done. Stay tuned for new recipe releases. Subscribe to my g